Baked Chicken Milanese with Arugula Salad and Tomatoes | Cooking With Hatchells | Umami

Ingredients

• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• 5 medium ripe tomatoes (diced)
• 1/4 small red onion (sliced thin)
• 1 tbsp chopped fresh basil
• kosher salt and pepper to taste
• 6 cups baby arugula
• 24 oz 3 boneless skinless chicken breasts, sliced in half lengthwise
• 3/4 cup whole wheat Italian seasoned breadcrumbs
• 1/3 cup grated Romano cheese (or parmesan)
• 1 lemon (juice of)
• kosher salt
• fresh cracked black pepper
• olive oil spray (I used my misto)